Impossible Pumpkin Pie

I took the suggestion of someone and only used half a can of evaporated milk but do plan on trying a full can next time to compare myself. I was super excited about this one because I've never made a crustless pie before and I was so happy with the results! I let it sit overnight and it looked exactly like the pumpkin part without crust, I was so happy. It tasted great too! It held it's shape beautifully. Thank you for sharing your wonderful recipe with us.

This is really delicious! I doubled it but still only used the 1 can of evaporated milk. I also left out the ginger and allspice, and reduced the nutmeg to 1/8 teaspoon (my kids don’t yet enjoy these spices ). I baked it in a glass 9x13 pan for about 1 hour and 15 minutes. I have a larger family so larger yields are needed. It’s also great for when I don’t have a pie crust on hand or no time to make one. I will make this again, and again!

I do gluten-free and dairy free. I added an addition1/2 cup brown sugar. Exchange original smart balance for butter. 12 oz of coconut milk exchange for canned milk - 2 egg whites exchanged for 2 whole eggs. I exchanged Bob’s Red Mill 1 to 1 G-F flour for the all purpose. It looks and smells wonderful.... and tastes amazing..... thanks for the original recipe

I’ve tried similar “impossible” pumpkin recipes (all the same ingredients but slightly different measurements etc) - and this one is the winner by far. I did see the note, and used only 1/2 a can of evaporated milk. HUGE hit - and calorie wise it’s just under 200cals for a 1/6 slice and just under 150cals for a 1/8 slice - whipped topping not included. I don’t even like pumpkin pie, and I LOVE this recipe. Thank you so much for sharing!! (Once I only had a 10in ceramic pie/quiche pan, that worked fine but I cut the cook time down by about 10 minutes)

I’ve tried similar “impossible” pumpkin recipes (all the same ingredients but slightly different measurements etc) - and this one is the winner by far. I did see the note, and used only 1/2 a can of evaporated milk. HUGE hit - and calorie wise it’s just under 200cals for a 1/6 slice and just under 150cals for a 1/8 slice - whipped topping not included. I don’t even like pumpkin pie, and I LOVE this recipe. Thank you so much for sharing!! (Once I only had a 10in ceramic pie/quiche pan, that worked fine but I cut the cook time down by about 10 minutes)

I’ve tried similar “impossible” pumpkin recipes (all the same ingredients but slightly different measurements etc) - and this one is the winner by far. I did see the note, and used only 1/2 a can of evaporated milk. HUGE hit - and calorie wise it’s just under 200cals for a 1/6 slice and just under 150cals for a 1/8 slice - whipped topping not included. I don’t even like pumpkin pie, and I LOVE this recipe. Thank you so much for sharing!! (Once I only had a 10in ceramic pie/quiche pan, that worked fine but I cut the cook time down by about 10 minutes)

Great recipe! I used the full can of evaporated milk, and the consistency was silky and firm, not too puddingy. I also lowered the oven to just above 330F (165C) to prevent the pie cracking, although it was still cooked after 50mins. I think it would've become more 'cakey' if I had cooked longer/at higher temperature. Because you can't buy canned pumpkin in my neck of the woods, I used the real thing, and being a naturally sweet pumpkin, I cut the sugar down to 2/3 cup - it was just bordering on being too sweet, so bear it in mind if you're using a real pumpkin! Wonderful pie, with a very subtle 'crust'... After all, the best thing about a pumpkin pie is the filling! :)